or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread
New Posts  All Forums:Forum Nav:

The Official Wine Thread - Page 1036

post #15526 of 17672
I have, in the flesh, heard people describe some wines as "jammy". I haven't heard it mentioned here. Can somebody explain this? Is it self-explanatory?
post #15527 of 17672
Self-explanatory. To me, it's concentrated red fruit/berries.
post #15528 of 17672
It's usually referring to a wine that is (IMO) over-ripe and lacking acid. A fruit-bomb. Usually thick tasting and with high alcohol content. A great many California reds fall into this category.

I'm sure plenty of people use it as a positive, but in my experience, any wine described as jammy is not something I am going to enjoy.
post #15529 of 17672
AppleMark

Speaking of jammy..
The '07 Seitensprung (Bassermann-Jordan) is a merlot/pinot noir/cab sauv cuvée. Relatively concentrated red fruit/berry, but also balancing acidity. Silky. Mellow tannins. Good value.

The Greco di Tufo is interesting. I've just had a glass so far. Quite "earthy" with some fruitiness and refreshing, moderate acidity.
post #15530 of 17672
This was literally kool-aid.... boring, no acid really despite the sales guy saying it would have... can't imagine a worse match from what the rep said to what it actually is.

post #15531 of 17672
Parker says this for "jammy":

"When wines have a great intensity of fruit from excellent ripeness they can be jammy, which is a very concentrated, flavorful wine with superb extract. In great vintages such as 1961, 1978, 1985, 1989, 1990, and 1995, some of the wines are so concentrated that they are said to be jammy."

I, too, tend to find wines commonly described as such... like Aravenel says... not to my liking. More like this definition, "Jammy - One of the wine tasting terms that describes a very ripe wine, often fairly low in acid, so that its fruit flavors and feel resemble jam."
However, I'm sure I've used teh phrase myself to describe a wine I've liked.
post #15532 of 17672
i find jammy to be more on the nose. I see it as shit that quite literally smells like jam.

often the culprit is a new world cab or merlot.
post #15533 of 17672
Quote:
Originally Posted by gomestar View Post

i find jammy to be more on the nose. I see it as shit that quite literally smells like jam.

often the culprit is a new world cab or merlot.
Agreed.
post #15534 of 17672
Quote:
Originally Posted by gomestar View Post

i find jammy to be more on the nose. I see it as shit that quite literally smells like jam.

often the culprit is a new world cab or merlot.

Yeah, that's fair. Especially the new world cab/merlot part.
post #15535 of 17672
I always think of Oz Shiraz when I think "jammy." Agree New World Cabs and Cab/Merlots can be very jammy too.
post #15536 of 17672
Quote:
Originally Posted by Piobaire View Post

I always think of Oz Shiraz when I think "jammy." Agree New World Cabs and Cab/Merlots can be very jammy too.

+1. A lot of OZ shiraz seems cloying to me.
post #15537 of 17672
Last night 2008 Albert Boxler Grand Cru Riesling and 1997 Bovio Barolo. Both excellent.
post #15538 of 17672
I might be in NYC in March, and if I'm there, I plan to attend a Ridge wine dinner. Has anyone been to Daniel's recently?
post #15539 of 17672
Quote:
Originally Posted by Piobaire View Post

I might be in NYC in March, and if I'm there, I plan to attend a Ridge wine dinner. Has anyone been to Daniel's recently?

I think you and mgm should get together for a dinner or two, preferably one that he cooks.
post #15540 of 17672
March is too soon for him to be prepped in time
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread